“Once the awareness grows over what happens in the system producing food, we can’t help but start asking questions,” says Aubrey. “Food is a political act once you open your eyes to all of the systems that influence food workers and food production.”
On Food Talk, Washington Post columnist and James Beard Award-winning writer Tamar Haspel talks about her unconventional writing and its platform for cross-camp dialogue about hunger.
Food Tank had the opportunity to speak with Tobias Grasso, President of North America for Sealed Air’s Food Care division about his relationship to food, passion for farmers, and vision for a stronger food system.
Fred Haberman’s marketing agency and aquaponics farm have helped push organic into the mainstream, leading the way for a more transparent food system and, little-by-little, reducing our dependence on chemical agriculture.
Dr. Sieglinde Snapp discusses the importance of the ‘Rainbow Revolution’ in Nourished Planet. Agricultural systems that value diversity and build farmers’ capacity can create a more sustainable and resilient food system.
Struggling with obesity and food insecurity, Scotland may have a great opportunity to become a good food nation. The Scottish Food Coalition has been campaigning for a Good Food Nation Bill to ensure everyone has access to healthy food.
CORAF’s Project to Support the Regional Plan for the Control of Fruit Flies in West Africa developed a comprehensive integrated pest management package, empowering mango growers to grow fruit desired by the rest of the world.
Dr. Jes Weiglet, shares his thoughts on the role of the TEEBAgriFood framework in the creation of a common language in the agriculture system. He shows the hidden health care and environmental costs of cheap food, and how a collaborative effort can help realize the true cost of cheap food.
Karen Washington wants people to imagine a new face for American farmers: the workers on farms who produce the world’s food yet often face discrimination and food insecurity.
Food Tank’s first podcast features Dickie Brennan, a world-famous restaurateur, and his unique story combining traditional and modern techniques for elevating Creole food in New Orleans.